Punctuated Equilibrium (robing) wrote in vegancooking,
Punctuated Equilibrium
robing
vegancooking

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lemon bars

This is a recipe from Veggie Life magazine. I've made it twice in the past month with good results both times. I did have a mini-disaster with the crust the second time, so don't do what I did and try to sub canola oil for the margarine. You won't get a crust unless you drastically reduce the amount. Anyways, here's the recipe. These are every bit as good as lemon bars made with eggs.

Vegan Lemon Bars
crust
1 c white flour
1/2 c vegan marg. or coconut oil (presumably in solid form)
1/4 c powdered sugar

Combine all and mix until it forms a Play-doh like mass. Press into a 9 by 9 pan, making a 1/2 inch rim of crust. Bake 20 minutes at 350 F, until set but not brown.

topping
1 c granulated white sugar*
grated zest of one lemon
3 tbs lemon juice
1/4 tsp salt
1/2 c unsweetened applesauce
1 1/2 tsp baking powder

Stir together sugar, lemon, zest, and salt. Combine applesauce and baking powder in a separate bowl, whisking well. It will foam. Don't freak out. :)  Combine mixtures and pour over hot crust.
Bake 50 minutes or until center is set. (It may still look a little liquid in the very center. Shouldn't be a problem.) Cool and sprinkle with powdered sugar, if desired.

*I used sucanat the second time I made this and the molasses flavor of the sucanat overwhelmed the lemon. Use Florida Crystals or some other vegan white sugar. The sucanat might be good if you wanted to use this recipe to make pecan pie bars, though. I've also been wanting to try this with lime, mango, and orange. If you do, let us know how it turns out!
Tags: desserts-bars
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